Effect of storage temperature on the chemical, microbiological and sensory 2 characteristics of pasta filata soft cheese containing probiotic lactobacilli

CUFFIA, FACUNDO; REINHEIMER, JORGE; PAVÓN, YANINA; BURNS, PATRICIA; GEORGE, GUILLERMO

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

SAGE PUBLICATIONS LTD

Lugar: London; Año: 2019 vol. 25 p. 1 - 9

1082-0132

The aim of this study was to manufacture pasta filata cheeses addedwith two probiotic lactobacilli: Lactobacillus rhamnosus GG andLactobacillus acidophilus LA5, either individually or combined, and toevaluate the effect of the storage temperature (4 ºC and 12 ºC) on theirchemical, microbiological and sensorial characteristics. Three cheesetypes were made: i) G: containing L. rhamnosus GG; ii) L: containing L.acidophilus LA5; and iii) GL: containing both probiotic strains. Grosscomposition, pH, microbiological and sensory characteristics weredetermined. No differences in gross composition were found amongthem. pH values remained above 5.2 in cheeses stored at 4 ºC.However, a post acidification was observed in cheeses ripened at 12 ºC.L. acidophilus LA5 was not able to grow, while L. rhamnosus GG grew1.5 log10 CFU/g in G and GL cheeses stored at 12 ºC, reducing the pHfrom day 8 onwards. These results emphasize the importance of thestorage temperature since the good characteristics of probiotic cheeses are kept if the cold-chain is respected. Thus, the selection of probiotics,together with the food matrix and the starter, should be carefullyevaluated.